Za’atar Whole Roasted Chicken with Celery Root and Potato Purée – Sunrise Poultry

Ingredients

• 1 3½ to 4 lb (1590 g to 1815 g) Sargent Farms bone-in whole chicken
• 5 large cloves garlic, smashed
• 2 lemons, sliced into ½-inch thick rounds
• 1 tbsp (15 ml) olive oil
• ½ tsp (2 g) ground black pepper
• ¼ tsp (1 g) salt
• 3 tbsp (18 g) za’atar spice blend
• ¼ cup (60 ml) water
• ¼ cup (60 ml) heavy cream
• 2 tbsp (28 g) butter
• 2 tbsp (8 g) fresh oregano leaves, packed
• 2 lbs (954 g) celery root (about 1 large), peeled and cut into 1 ½ inch cubes
• 1 lb (454 g) yukon gold potatoes, peeled and cut into 1 ½ inch cubes
• ½ tsp (3 g ) salt
• 1/8 tsp ground nutmeg